Spicy Sukha Aloo

Potatoes are not exactly my favourite when they peek out of dishes that include some of my favourites. For example (and some Konkanis may agree) potatoes in alambe songa (mushrooms in spicy sauce) can be every annoying, atleast for me it is. I do not particulary like potatoes in any shrimp or chicken dishes, except maybe vindaloo. That said, I can be crazy about potatoes when they are the prime and only vegetable in the dish. Like batate songa (potatoes in spicy sauce), mashed potatoes, fries, aloo dum and sukha aloo.

Sukha aloo is very easy to make and is a good solution for a quick side dish. In this dish, spices get together and form a thin, aromatic, spicy-tangy crust over the potatoes, making them a pleasure to eat. The ingredient list is quite long but before you know it, they will do their job. Even if you skip a couple of them (except potatoes ofcourse), the rest will bring the act together.

Ingredients:

6 medium potatoes

1/2 tsp mustard seeds

1/2 tsp jeera / cumin seeds

1/4 tsp coriander seeds (optional)

1/4 tsp urad dal (optional)

1/2 tsp chopped ginger

2 green chillies, finely chopped

6 to 8 curry leaves (optional)

1 tsp hing powder

1/2 tsp haldi / turmeric powder

1/2 tsp garam masala powder

1 tsp chilli powder

2 tsp jeera powder

2 tsp coriander powder

2 tsp juice of lemon

2 tsp chopped coriander leaves

2 tsp kasoori methi (optional)

Oil

Salt

Method:

Wash and peel potaotes. [I like to keep the skin on of 2 or 3 potatoes]. Chop them into 1/2 to 1" chunks. Boil till they are 90% boiled [I used a microwave]. Drain completely.

In a large pan, heat 1 tbsp oil. Add coriander seeds, urad dal, jeera and mustard seeds. When they splutter, add ginger, green chillies, curry leaves and hing powder and roast for a minute. Bring the flame to low. Add all the powders and roast for 10 to 15 seconds. [ Make sure the flame is on low, do not over-roast. The powders will get burnt].

Add boiled potatoes, 1 tsp ghee/ oil and roast gently till all the potatoes are coated with the masala. Add salt to taste. Cover and let cook for about 5 to 10 minutes till the potatoes are cooked completely, stirring every 2 minutes. Drizzle lemon juice on top and mix well.

Note : If the dish turns out too spicy, drizzle some more lemon juice. If you need more spice, sprinkle garam masala.

Garnish with coriander leaves or /and kasoori methi. We like it best with chapati and curd.

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